IRRADIATION Flashcards
is energy that travels through
space or an object, either as waves or particles. It can come from natural sources or artificial sources
radiation
does not have enough energy to remove electrons
from atoms
NON-IONIZING RADIATION (LOWER ENERGY)
-has enough energy to remove electrons from atoms, potentially causing changes in cells and DNA.
IONIZING RADIATION (HIGHER ENERGY)
-it is process of exposing an object ,
substance, or living organism to
radiation (ionizing radiation)
irradiation
2 types of irradiation
- natural irradiation
- artificial irradiation
refers to the exposure of food to radiation that occurs in nature without human intervention
Natural Irradiation
involves controlled exposure of food to ionizing radiation to kill pathogens, delay
spoilage, and prevent insect infestation.
Artificial Irradiation
Common source is radioactive isotopes Cobalt-60, interms of energy control it continuously emit radiation and require shielding when not in use.
penetrate deeper into food, ideal for bulk
bacteria killed: salmonella, e. coli, listeria
Gamma Rays
they are produced by accelerating electrons to high speeds and directing them onto food, while X-rays are generated by electron beams hitting a target and gamma rays are emitted from radioactive isotopes, Electron beams is
suitable for surface-level treatment .
Common Use:
less penetration power compared to X-rays and gamma rays,
Used for ground meat , packaged meats, and processed meat products
Electron Beams
High-energy X-ray machine is use, application is similar to gamma rays but can be turned on and off, making it more controllable.
slightly lower penetration but still effective for many food types
common used: package meat & some seafod
X-Rays
Fresh meat shell lifes when refrigerated at (0–4°C or 32–40°F) will last to?
Beef, Pork, Poultry, & Fish
2-3 weeks
Fresh Meat when frozen at (-18°C or 0°F) will last to?
has a minimal quality loss
12-24 months
Processed meat’s shelf life depends on its packaging and can last up to ________ under proper storage conditions.
sausage, cold cuts, cured meat
1-2 months
Processed meat’s shelf life if frozen depends on its packaging and can last up to ?
12-24 months
dried/dehydrated meat must be sealed in dry conditions, and will depends in it’s shell life by moisture content & packaging it will last up to?
jerky, freeze-dried meat
6months-3 years
what are the 3 dosage levels of irradiation
- Radurization
- Radicidation
- Sterilization
a dosage of less than 1 kGy, aims to extend shell life of food & slow microbial growth (mold, yeasts & bacterias)
known as low dose irradiation
common in: seafood, fresh fruits & vegetables
Radurization
a dosage level of 1-10 kGy that aims to reduced microbial contamination & eliminate harmful pathogens in food. (salmonella, e.coli, listeria)
medium dose irradiation
poultry, red meat & seafood
Radicidation
to eliminate salmonella & campylobacter in poultry what dosage is appropriate to use?
1.5 -3 kGy
to elimate e. coli & listeria, this dosage must be apply
2.5 - 7 kGY
To control pathogens in seafood, this dosage level must be followed.
2-7 kGy
this dosage level is used to eliminate all microorganism. This makes the food safe for long tem storage without refrigeraton or preservation
NASA & Hospital food
Sterilization
